This Thursday and Friday, we are bringing IndieLisboa Film Festival  to London, with a selection of 10 Portuguese short films.

We’ve selected a very special location the West Reservoir Centre, one of the best hidden spots in London, in a picturesque corner of Stoke Newington. Overlooking the vast West Reservoir, the 1930s tower boasts fascinating structural design elements, whilst being flooded by natural daylight. The outdoor terraces overlook the glistening water providing an incomparable experience.

As usual, Portuguese food and wines and beer will be part of the evening.

3rd and 4th October at The West Reservoir Centre
(close to Manor House tube station)
Stoke Newington, Green Lanes
London N4 2HA

Menu

Petiscos

Bacalhau à Brás
Salted cod with fries and onions with scrambled eggs

Bacalhau à Brás (Cod à la Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped  fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon.

Bifanas
Slice of pork steak marinated in wine and spices with bread

“Well, today we present to you a simple sandwich that any local you care to ask would say is typically Portuguese – the “bifana”. The bifana is so popular in Portugal that McDonalds here have even launched the McBifana in recent times. So what is it? Basically a slice of pork steak in a roll of bread, the pork having been lightly sautéed, sometimes with garlic and/or other spices, so that the meat is warm and juicy. The bread roll is usually distinctly crusty, puffy and floury, and the whole thing is often eaten as a snack for lunch, sometimes with a bowl of soup.” in Lonely Planet

Tarte Vegetariana 
As a vegetarian option, we will have a spinach, ricotta and mushroom pie.

Tiborna Platter(s)
Selection of Portuguese canned fish “Bruschettas”

Again, we’re presenting this killer selection of four ‘tibornas’ designed to showcase a wide range of different combinations of canned fish varieties and fine Portuguese chutneys:

Cavala com agridoce de citrinos
Mackerel in sweet and sour citrus bruschetta
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Atum com mostarda de legumes
Mackerel in sweet and sour citrus bruschetta.
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Sardinhas com pesto de hortelã
Skinless and boneless sardines with mint pesto bruschetta.
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Enguias fumadas com cebolinhas em molho de laranja
Smoked eels with pearl onions in orange syrup bruschetta.

Dessert

Queijadas
Portuguese cupcakes 

The sweet fragrance of Queijadas emanates freshly made daily from many Portuguese bakeries. There is no surprise as to why these are one of the most popular Portuguese desserts.  These delicious Portuguese cupcakes are the perfect amount of sweet and have an awesome lemony kick to them and cinnamon topping.

Wines

Wine: Quinta dos Espinhosos, White, Minho 2012 
Grape variety: Avesso, Chardonnay

The Espinhosos 2012, combines the grape varieties Avesso and Chardonnay, produced at this “quinta” by sustainable agriculture practices. It results in a wine with flavours of ripe fruit, great complexity and minerality. The presence of ripe tropical fruit notes and great minerality are the hallmarks of this Espinhosos 2012, whose complexity remains from harvest to harvest. It is fresh and fruity on the palate with a lingering finish. Aimed at the dining table.

Hobby, Red Tejo 2009
Grape Varieties: Touriga National, Cabernet, Syrah

“A warm, rich red berry flavour with an intense ruby color, complex aroma of ripe black fruit, spice and vanilla. In the mouth has good volume, the tannins are elegant and a long finish”